Veal Marengo

Veal Marengo Ingredients

1/2 c SALAD OIL	1/2 ts DRIED ROSEMARY
4 lb VEAL SHOULDER; CUT INTO	2 ts SALT
1 c CHOPPED ONION	1/2 ts PEPPER
1 c CHOPPED CELERY	2 SPRIGS PARSLEY
1 CLOVE GARLIC; CRUSHED	1 lb FRESH MUSHROOMS; SLICED
1 c DRY WHITE WINE; DIVIDED	2 tb LEMON JUICE
2 cn (8-0Z. SIZE) TOMATO SAUCE	1/4 c BUTTER
2 BAY LEAVES	1 tb FLOUR
1 ts DRIED OREGANO	CHOPPED PARSLEY

Instructions for Veal Marengo

Here is an elegant, delicious recipe which is always a hit. Its from my McCalls Great American Recipe Card Collection, which is about 25 years old. I own well over 1,000 cookbooks, and I have to tell you: I have never, ever made a single "adjustment" to any recipe used from this collection. I have tried hundreds of them over the years, and they are always superb. Hope you like this one. HEAT OIL IN 6-QT DUTCH OVEN OR KETTLE. ADD VEAL CUBES, ABOUT HALF AT A TIME, AND SAUTE UNTIL BROWNED ALL OVER. REMOVE VEAL AS IT BROWNS. CONTINUE UNTIL ALL VEAL IS BROWNED. IN SAME DUTCH OVEN, COOK ONION, CELERY, AND GARLIC, STIRRING, UNTIL ONION IS GOLDEN - ABOUT 5 MINUTES. STIR IN 1/2 CUP WINE, THE TOMATO SAUCE, BAY LEAVES, OREGANO, ROSEMARY, SALT, PEPPER, PARSLEY, AND VEAL. BRING TO BOILING; REDUCE HEAT; SIMMER, COVERED, 1 1/2 HOURS, UNTIL VEAL IS TENDER. REMOVE BAY LEAVES. MEANWHILE, TOSS MUSHROOMS WITH LEMON JUICE. IN HOT BUTTER IN MEDIUM SKILLET, SAUTE MUSHROOMS UNTIL TENDER - ABOUT 5 MINUTES. ADD REMAINING 1/2 CUP WINE AND MUSHROOMS TO VEAL MIXTURE, ALONG WITH FLOUR DISSOLVED IN 2 T WATER; SIMMER, COVERED, 15 MINUTES LONGER. TURN MARENGO INTO A HEATED SERVING DISH. SPRINKLE WITH CHOPPED PARSLEY. SERVE WITH EITHER NOODLES OR RICE. SERVES 8-10 Posted to TNT Recipes Digest by Patricia McGibbony-Mangum on Feb 13, 1998

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Bay Leaves	Butter	Celery	Flour
Garlic	Lemon	Mushroom	Onion
Oregano	Parsley	Rosemary	Salt
Tomato	Veal	White Wine

for flavor and categorization

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